呢間中菜廳近期推出一啲潮洲地道嘅菜式，好似豆醬草蟲花撈凍魚飯，雖然係叫「飯」，但係其實係無飯喺入面，而係將魚肉當成飯嘅意思，大廚用上烏頭魚肉，再加入萵筍絲、蟲草花同花生粒，最後淋上豆醬汁，多重口感，魚肉嫩而不腥，開胃又好食! 最後仲有糖醋煎麵，原來傳統係只會煎一面，脆嘅一面灑上砂糖，另一個面就淋上醋汁，酸酸甜甜幾唔錯🥰🥰 The Chinese Restaurant has released a series of Chiu Chow delicacies, like the Mullet Fish Meats mixed with celtuce, cordyceps, peanuts and soy bean paste. It is definitely rich in texture and I like how tender and fresh the fish meat is. Another traditional dish will be the Pan-fried Chiu Chow E-fu Noodles, sprinkle the caster sugar on the crispy side and pour the vinegar on the other side before eating, it is playful at the same time pleasant for your palate 🥰🥰

提拉米蘇tiramisù 在義大利文裡有［把我往上拉］［讓我愉快］的意思，優雅滑順的mascarpone cheese 加上甘甜的義式濃縮咖啡，那擁抱在一起的滋味像fly me to the moon 這首曲子一樣，把我的心情帶上月球❤️❤️❤️ 材料有： 1. 200ml 濃縮義式咖啡 2.蛋 4顆 3. Mascarpone cheese 500克 4.砂糖 90克 5.手指餅乾 300g 6.可可粉 適量 1.準備好濃縮咖啡，放涼備用（如果是用即溶咖啡粉，千萬不要泡的太淡） 2.蛋黃蛋白分開，蛋白打成霜（拔起攪拌機時，蛋白霜要能挺挺的站立） 3.蛋黃依序加入砂糖和mascarpone cheese 攪拌到乳霜狀. 4.蛋白霜加入蛋黃霜裡，”輕輕”的攪拌均勻，攪拌的太大力會把蛋白霜消泡，這樣我們的cream 就會變的太濕，無法成型. 5.用咖啡沾濕手指餅乾（要快狠準，要不然餅乾會太軟，胡胡的喔！）鋪在容器裡. 6.鋪上一層準備好的cream. 7.重複動作5和6，直到撲滿容器，最後一層一定要是cream喔！ 8.放入冰箱至少4個小時讓他固定形狀. 9.上桌前灑上一層過篩的可可粉！大功告成！超漂亮！！！！！❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️ Tiramisù In Italian it’s mean, make me happy, oh yes, this tiramisù receipe won’t make you only happy but even bring to to the heaven, how about “fly me to the moon”🎼🎧🎧🎹 for this delicious sweet??😋😋😋🤤🤤🤤🍰🍰 some cozy food for this quarantine....! Ingredient 1.caffe espresso 200ml 2.lady fingers 300g 3.mascarpone cheese 500g 4.sugar 90g 5.eggs 4 6.cacao powder (for decorate ) Steps: 1.prepare caffe espresso, let it chill. 2.use a hand mixer to whip the egg whites to stiff peaks. 3.add the sugar to the egg yolks, whip this mixture till it become light yellow. 4.add mascarpone cheese inside the mixture, til the mixture become smoothie. 5.now, gently fold in the stiff egg whites, 1/3 at a time. Take care do not deflate the egg whites to much as you fold. 6.dip ladyfingers inside the caffè quickly, place then in an even layer. 7.pour over a layer of our cream prepared. 8.repeat 6 and 7 9.the last layer should be cream! And let it set in fridge at least 4 hours! 10.sprinkle cacao powder before serve!!😋😋😋😋YUMMY!!!!🤤🤤🤤😍 •••••••••••••••••••••••••••••••••••••••••••••••• Tiramisù Adoro i dolci italiani, penso che sia migliori!😋😋tiramisù è un dolce più sfuso nel mondo, ma questa ricetta è il migliore finora che ho provato! Traltro che “tiramisù” mi tira fino alla luna!!🤣🤣🤣 il canzone:fly me to the moon è perfetto per questo dolce🎧🎹🎧🎹🎼🎼❤️❤️🥰. Senza panna si può creare sempre un tiramisù light e gusto corposo😋😋😋consigliatissimo!!!!!! Ingredienti 1.caffe espresso 200ml 2.uova 4 3.mascarpone 500g 4.zucchero 90g 5.savoiardi 300g 6.cacao q.b. (I modo di preparare è nel commento) #foodpics #laricettacheunisce #tiramisu #dolci #cake #lcichallenge

Half & half boneless chicken (Sauce + Sprinkle)🍗 | 瑪格麗酒 | Cass啤酒🍻 來到韓國就要吃炸雞🐣大家還記得韓劇來自星星的你嗎？當時全智賢在劇中吃雞喝啤酒，吃的就是BHC炸雞了✨BHC的意思是”Better, happier, choice”，在店中隨處都能看到全智賢的代言宣傳照片哦～ 明洞總店非常多人，店舖有兩層但每層的空間不算很大，幾個店員要不停跑上跑落，超級忙碌，我和家人在店外等了半小時才可以進去，點菜後又等了很久才上菜🙊（之後看網上的介紹發現店員漏給了我們前菜小食脆米粒😢） . . 我們點了半半無骨炸雞，配搭是芝士粉炸雞和甜醬炸雞～超級推薦芝士粉炸雞，外皮非常香脆，裡面的雞肉很嫩滑，芝士粉帶微微香草氣味，鹹鹹香香超惹味🧀️甜醬炸雞的雞肉同樣嫩滑，甜醬亦很可口，但是甜醬令炸雞外皮變軟了，稠稠的醬料吃多了也會覺得膩🤔 炸雞+啤酒是絕配吧～韓國的啤酒品牌Cass入口清涼，苦味較少，很容易入口👍🏻另外還叫了瑪格麗酒Makgeolli，其實就是韓國米酒，口感較混濁粗糙，帶點糯米香，韓國人喜歡用鐵碗來喝，很有風味🥣 . ➡️#小莎的韓國覓食攻略🇰🇷 . ➡️#小莎的韓食遊記🇰🇷 . . BHC Chicken @bhc_chicken_official . 📍首爾市中區乙支路2街 199-39 (中區明洞7街21) . #炸雞 #韓國 #明洞 #旅行 #飲食日記 #飲食記錄 #吃貨 #相機食先 #健康飲食 #增肌減脂 #假日好去處 #friedchicken #koreanfood #hkig #hkfoodie #travel #韓国 #美味しい #唐揚げ #食べるの好きな人と繋がりたい #旅行すきな人と繋がりたい #명동 #치킨 #bhc치킨